Barbecue Chicken Quesadillas

Barbecue chicken quesadillas combine the bold, smoky sweetness of barbecue sauce with the rich, creamy melt of cheese, all sealed inside a crisp, golden tortilla.

Ingredients

• Chicken Filling
• 300 g cooked chicken (shredded or diced)
• 120 g barbecue sauce
• 60 g red onion (thinly sliced)
• 80 g corn (optional)
• 1 g smoked paprika
• 1 g garlic powder
  
• 3–5 g salt (to taste)
• Black pepper (to taste)
  
• 120 g cheddar, shredded
• 120 g Monterey Jack, shredded
  

Assembly

4 large flour tortillas (60–70 g each)
15–20 g butter or oil
Instructions

Step 1: Prepare the chicken

Heat a pan on your Grillstream over medium heat. Add the cooked chicken and barbecue sauce. Stir in smoked paprika, garlic powder, salt, and pepper. Cook for 3–5 minutes until the mixture thickens and coats the chicken evenly. Remove from heat.

Step 2: Assemble the quesadillas

For each quesadilla:

Add about 30 g of cheddar cheese to the tortilla
Add approximately 75 g of the chicken mixture
Add a sprinkle of onions and corn
Top with 30 g of Monterey Jack
Cover with a second tortilla or fold in half

Step 3: Cook

Heat a second pan over medium heat. Add a small amount of butter or oil (about 5 g per quesadilla). Cook for 3–4 minutes per side until the tortilla is golden brown and the cheese is fully melted. Press lightly with a spatula for even cooking.

Step 4: Finish

Remove from heat and let rest for about 1 minute. Slice into wedges and serve.